# Thai Panang Curry

Thai Panang Curry is an easy to make curry dish that tastes as good as takeout.

- Total time: 30 min
- Cuisine: Thai
- Category: Dinner
- Language: en

## Ingredients

- 1.3 lbs chicken thigh
- 4 oz panang curry paste
- 14 oz coconut milk
- 4 kaffir lime leaves
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- red chilies

## Instructions

1. Slice chicken thigh into bite-size strips, and chop palm sugar.
2. Heat coconut milk until it thickens and starts to bubble.
3. Add panang curry paste.
4. Stir until combined and let simmer for five minutes, until you see a bright red oil start to form.
5. Add the sliced chicken thigh and stir until fully incorporated.
6. Add more coconut milk and torn kaffir lime leaves, and let simmer for 10-15 minutes until the chicken is fully cooked through.
7. Season with fish sauce and palm sugar, adjusting to your own taste.
8. Garnish with sliced kaffir lime leaves and red chilies.
9. Serve with a hot bowl of rice.

## Equipment

- knife
- cutting board
- pan
- wooden spatula

## Source

- Original video: https://www.tiktok.com/t/ZTjUjG1yD/
- Recipe page: https://www.cliprecipe.com/recipe/e04b70c9-bcea-4124-9f3a-8e9dbe8ad235
- Extracted: 2025-05-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt